Automatic Bread Machine and Oven Baking: 1-1/2 cups warm milk (110 degrees F); 2 whole eggs add extra egg whites to equal 2/3 cup; entire package dry bread mix; 1/4 cup melted butter; 1 tsp. cider vinegar; entire packet yeast. 1-1/2 Lb. Bread Machine: For Best Results: Use a bread machine with a gluten free cycle. If using a bread machine without a gluten free cycle the loaf will not rise as high as a normal loaf. Remove the Hodgson Mill Fast-Rise Yeast packet from the box. Ingredients must be at room temperature before adding them to the bread machine. Hint - Place eggs in a bowl of warm water to bring to room temperature. Follow the instructions for your bread machine by adding ingredients in the proper order. Blend the milk, eggs, butter and vinegar thoroughly before adding them to the bread machine. Set controls recommended by the bread machines manufacturer or setting you prefer. Remove baked bread from bread machine and cool thoroughly on a wire rack before slicing. Oven: Prepare a 9 inch X 5 inch X 3 inch loaf pan, greased and dusted with corn starch. Remove the Hodgson Mill Fast-Rise Yeast packet from the box. Ingredients must be at room temperature before adding them to the mixing bowl. Hint - place eggs in a bowl of warm water to bring to room temperature. In a large bowl of a heavy duty mixer, place the contents of the package and the dry yeast blending lightly. Now add warm milk, eggs, butter and vinegar. Mix on low until just blended. Scrape sides of bowl with a spatula and turn mixer to medium/high for three minutes. The batter will be very thick. Place in the prepared pan and smooth the top with a wet spatula. Cover loaf with plastic wrap sprayed with non stick cooking spray. Allow the bread dough to rise in a warm place for 25-30 minutes or until it reaches the top of the pan. Remove plastic wrap. Bake in a preheated 375 degree F oven for 60-65 minutes (Times may vary depending on how brown you like the crust). After 10 minutes, cover with a double layer of foil sealing the edges around bread pan to prevent over browning. Turn loaf out on to a wire rack and cool completely before slicing. Yield: 1 loaf. Tip: Refrigerate cooled loaves to preserved freshness.

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